Browsing by author "Palma Lovillo, Miguel"

Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.)

Velasco González de Peredo, Ana; Vázquez Espinosa, Mercedes; Espada Bellido, Estrella; Ferreiro González, Marta; Amores Arrocha, Antonio; Palma Lovillo, Miguel; Fernández Barbero, Gerardo; Jiménez Cantizano, Ana Concepción (MDPI, 2019)

Application of an HS–MS for the detection of ignitable liquids from fire debris

Ferreiro González, Marta; Álvarez, José A.; Ayuso Vilacides, Jesús; Palma Lovillo, Miguel; García Barroso, Carmelo (Elsevier, 2015-04)

Application of Hansch’s Model to Capsaicinoids and Capsinoids: A Study Using the Quantitative Structure−Activity Relationship. A Novel Method for the Synthesis of Capsinoids

Fernández Barbero, Gerardo; González Molinillo, José María; Valera Montoya, Rosa María; Palma Lovillo, Miguel; Macías Domínguez, Francisco Antonio; García Barroso, Carmelo (American Chemical Society, 2010-01-01)

Assessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (Aristotelia chilensis (Mol.) Stuntz)

Vázquez Espinosa, Mercedes; Velasco González de Peredo, Ana; Ferreiro González, Marta; Carrera Fernández, Ceferino Adrián; Palma Lovillo, Miguel; Fernández Barbero, Gerardo; Espada Bellido, Estrella (MDPI, 2019-03)

Bio-guided optimization of the ultrasound-assisted extraction of compounds from Annona glabra L. leaves using the etiolated wheat coleoptile bioassay

Matsumoto, Sadao; Valera Montoya, Rosa María; Palma Lovillo, Miguel; González Molinillo, José María; Lima, Inês S.; García Barroso, Carmelo; Macías Domínguez, Francisco Antonio (Ultrasonics Sonochemistry, 2014-02)

Caracterización de Vinos mediante FTIR y NIR

Ruiz Arjona, Julia (2015-09-18)

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Di erent Ripening Stages

Vázquez Espinosa, Mercedes; Fayos, Oreto; Velasco González de Peredo, Ana; Espada Bellido, Estrella; Ferreiro González, Marta; Palma Lovillo, Miguel; Garcés-Claver, Ana; Fernández Barbero, Gerardo (MDPI, 2020-09)

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum

Konieczka, Paweł Piotr; Aliaño González, María José; Ferreiro González, Marta; Fernández Barbero, Gerardo; Palma Lovillo, Miguel (MDPI, 2020-06)

Characterization of Biodegraded Ignitable Liquids by Headspace-Ion Mobility Spectrometry

Pérez Calle, José Luis; Ferreiro González, Marta; Aliaño González, María José; Fernández Barbero, Gerardo; Palma Lovillo, Miguel (MDPI, 2020-11)

Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as A ected by Ripening

Vázquez Espinosa, Mercedes; Fayos, Oreto; Velasco González de Peredo, Ana; Espada Bellido, Estrella; Ferreiro González, Marta; Palma Lovillo, Miguel; Garcés-Claver, Ana; Fernández Barbero, Gerardo (MDPI, 2020-09)

Desarrollo de métodos de caracterización de activadores en incendios

Marta Ferreiro González (2015-04-10)

Desarrollo de nuevos métodos de extracción para el análisis de compuestos de interés enológico

Piñeiro Méndez, Zulema (Servicio de Publicaciones de la Universidad de Cádiz, 2005-07-04)

Desarrollo de técnicas de extracción y análisis de antocianinas y compuestos fenólicos en Jaboticaba (Myrciaria Cauliflora)

Mera Morillo, Celia (2015-07-01)

Desarrollo de Técnicas de Extracción y Análisis de Polifenoles y Antocianos en Açaí (Euterpe olearecea)

Aliaño González, María José (2014-07-01)

Determinación de capsaicinoides en extractos de pimientos mediante cromatografía de líquidos empleando columnas monolíticas

Fernández Barbero, Gerardo; Palma Lovillo, Miguel; García Barroso, Carmelo (Universidad de Burgos, 2005-01-01)

Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection

Fernández Barbero, Gerardo; Palma Lovillo, Miguel; García Barroso, Carmelo (Elsevier Science BV, 2006-01-01)

Determination of Ignitable Liquids in Fire Debris: Direct Analysis by Electronic Nose

Ferreiro González, Marta; Álvarez, José A.; Fernández Barbero, Gerardo; Palma Lovillo, Miguel; Ayuso Vilacides, Jesús; García Barroso, Carmelo (MDPI, 2016-05)

Development and Validation of HPLC-DAD Method for Simultaneous Determination of Seven Food Additives and Ca eine in Powdered Drinks

Imanulkhan; Setyaningsih, Widiastuti; Rohman, Abdul; Palma Lovillo, Miguel (MDPI, 2020-08)

Development of a methodology based on headspace-gas chromatography-ion mobility spectrometry for the rapid detection and determination of patin fish oil adulterated with palm oil

Rosiana Putri, Anggita; Aliaño González, María José; Ferreiro González, Marta; Setyaningsih, Widiastuti; Rohman, Abdul; Riyanto, Sugeng; Palma Lovillo, Miguel (ELSEVIER, 2020-10)

Discrimination of Ignitable Liquid Residues in Burned Petroleum-Derived Substrates by Using HS-MS eNose and Chemometrics

Falatová, Barbara; Ferreiro González, Marta; Pérez Calle, José Luis; Álvarez Saura, José Ángel; Palma Lovillo, Miguel (MDPI, 2021-02)

Browsing by author "Palma Lovillo, Miguel"

Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.) ﻿

Application of an HS–MS for the detection of ignitable liquids from fire debris ﻿

Application of Hansch’s Model to Capsaicinoids and Capsinoids: A Study Using the Quantitative Structure−Activity Relationship. A Novel Method for the Synthesis of Capsinoids ﻿

Assessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (Aristotelia chilensis (Mol.) Stuntz) ﻿

Bio-guided optimization of the ultrasound-assisted extraction of compounds from Annona glabra L. leaves using the etiolated wheat coleoptile bioassay ﻿

Caracterización de Vinos mediante FTIR y NIR ﻿

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Di erent Ripening Stages ﻿

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum ﻿

Characterization of Biodegraded Ignitable Liquids by Headspace-Ion Mobility Spectrometry ﻿

Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as A ected by Ripening ﻿

Desarrollo de métodos de caracterización de activadores en incendios ﻿

Desarrollo de nuevos métodos de extracción para el análisis de compuestos de interés enológico ﻿

Desarrollo de técnicas de extracción y análisis de antocianinas y compuestos fenólicos en Jaboticaba (Myrciaria Cauliflora) ﻿

Desarrollo de Técnicas de Extracción y Análisis de Polifenoles y Antocianos en Açaí (Euterpe olearecea) ﻿

Determinación de capsaicinoides en extractos de pimientos mediante cromatografía de líquidos empleando columnas monolíticas ﻿

Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection ﻿

Determination of Ignitable Liquids in Fire Debris: Direct Analysis by Electronic Nose ﻿

Development and Validation of HPLC-DAD Method for Simultaneous Determination of Seven Food Additives and Ca eine in Powdered Drinks ﻿

Development of a methodology based on headspace-gas chromatography-ion mobility spectrometry for the rapid detection and determination of patin fish oil adulterated with palm oil ﻿

Discrimination of Ignitable Liquid Residues in Burned Petroleum-Derived Substrates by Using HS-MS eNose and Chemometrics ﻿

Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.)

Application of an HS–MS for the detection of ignitable liquids from fire debris

Application of Hansch’s Model to Capsaicinoids and Capsinoids: A Study Using the Quantitative Structure−Activity Relationship. A Novel Method for the Synthesis of Capsinoids

Assessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (Aristotelia chilensis (Mol.) Stuntz)

Bio-guided optimization of the ultrasound-assisted extraction of compounds from Annona glabra L. leaves using the etiolated wheat coleoptile bioassay

Caracterización de Vinos mediante FTIR y NIR

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Di erent Ripening Stages

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum

Characterization of Biodegraded Ignitable Liquids by Headspace-Ion Mobility Spectrometry

Content of Capsaicinoids and Capsiate in “Filius” Pepper Varieties as A ected by Ripening

Desarrollo de métodos de caracterización de activadores en incendios

Desarrollo de nuevos métodos de extracción para el análisis de compuestos de interés enológico

Desarrollo de técnicas de extracción y análisis de antocianinas y compuestos fenólicos en Jaboticaba (Myrciaria Cauliflora)

Desarrollo de Técnicas de Extracción y Análisis de Polifenoles y Antocianos en Açaí (Euterpe olearecea)

Determinación de capsaicinoides en extractos de pimientos mediante cromatografía de líquidos empleando columnas monolíticas

Determination of capsaicinoids in peppers by microwave-assisted extraction-high-performance liquid chromatography with fluorescence detection

Determination of Ignitable Liquids in Fire Debris: Direct Analysis by Electronic Nose

Development and Validation of HPLC-DAD Method for Simultaneous Determination of Seven Food Additives and Ca eine in Powdered Drinks

Development of a methodology based on headspace-gas chromatography-ion mobility spectrometry for the rapid detection and determination of patin fish oil adulterated with palm oil

Discrimination of Ignitable Liquid Residues in Burned Petroleum-Derived Substrates by Using HS-MS eNose and Chemometrics